Old Fashioned Chicken and Dumplings

In this episode, Mom pays a visit and we make Old Fashioned Chicken and Dumplings. The recipe is below. We did our best to get measurements as close a possible.

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Ingredients
1/2 Tablespoon of EVOO
1 Tablespoon of Butter
1 Cup of Celery (Chopped)
1 Cup of Carrots (Chopped)
1 Cup of Onion (Chopped)
2 Garlic Cloves (Chopped)
4 Cups of Chicken Breast (Cubed)
3 Tablespoons of Chicken Broth Base
4 Cups of water (divided below)
2 Cups of Bisquick® (divided below)
1 Tablespoon of Homemade Poultry Seasoning
1 Tablespoon of Dry Parsley Flakes
1 Cup of Whole Milk
Coarse Salt (divided below)
Ground Pepper (divided below)

Directions
In a pressure cooker add EVOO, Butter, Celery Carrots, Onion, Garlic, 2 pinches of Coarse Salt and 2 pinches of Ground Black Pepper over medium heat and allow to simmer stirring occasionally. After simmering for 2-3 minutes add chicken and stir. Add the chicken broth base and 4 cups of water or until mixture is covered and stir. Secure lid on top of cooker according to directions and cook under pressure for 15 minutes.

As the chicken is cooking, in a mixing bowl add 1 1/2 cups of Bisquick®, Homemade Poultry Seasoning and Dry Parsley Flakes and mix in. Make a "well" or, form a little depression in the middle of the flour mix and pour about 2 Tablespoons of milk into that well. Take your index finger into the well and in a circling motion around the well, gather as much flour as the liquid can hold; gather the little wad of dough (about Pladoh consistency) and set it on the countertop. Continue with this process until you run out of either the liquid or flour. If you have liquid left, add a little flour to the bowl; if you have flour left in the bowl just add a little more milk to the remaining flour, gather it up and add it to the big mound of dough on the counter. Gently kneed/flatten the dough into a flat shape about 1/2 inch in height. Using a cookie cutter of about 2 inches in diameter, cut the biscuits and place them on a place covered with wax paper. Continue to kneed and reform the dough to cut more biscuts until there is nothing left.

When the pressure cooker has finished cooking, remove the top according to instructions. Using a clean spoon, sample the broth and salt and pepper to taste. Add more water if necessary. Bring the chicken and broth up to a simmer. When it is simmering, add your dumplings but don't over crowd the kettle. Cover with a loose lid and allow to simmer for 17 minutes. If desired, remove the cooked dumplings and cook the remaining uncooked dumplings. Serve in a soup bowl.

Suggested Recipe for Homemade Poultry Seasoning
http://www.food.com/recipe/homemade-poultry-seasoning-23966

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Видео Old Fashioned Chicken and Dumplings канала Bill Hertzing